A while back I posted a recipe for Healthy Cookie Crisp Cereal and wow was the response overwhelming. It was viewed over 3,500 times in less than a month! That was the most any recipe I had put out at the time had ever been checked out. I was completely surprised and amazed that a recipe I had created had been such a hit. Clearly I’m not alone in my long standing love of cereal. To say thank you for all the love, I’ve recreated another childhood favorite, Peanut Butter Crunch Cereal. I’m calling it Peanut Butter Puff Cereal because the texture is not exactly the same. The actual process to get the texture of the store bought cereal is complicated and I’m not even sure it can be duplicated at home. None the less my version is full of peanut buttery flavor and sure to satisfy that craving.
This recipe is simple, but a little tedious with all the rolling of the balls. Just do what I did and employ help. My three old was my helper and she did such a good job(must be all that experience with play doh). Bet you can’t tell who did which!?!
If you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
- ½ cup corn flour
- 6 tablespoon oat flour Gluten free if needed
- 2 tablespoon brown rice flour
- 1 cup creamy peanut butter
- 2 tablespoon coconut oil, melted
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 4 tablespoon maple syrup
- 2 flax eggs, 2 tablespoon ground flax seed + 4 tablespoon water
Preheat oven to 350 degrees and line a baking sheet or two( depending on the size) with parchment paper.
Prepare flax eggs by whisking ground flax seed and water together in a bowl and set aside to thicken.
In another bowl combine corn flour, oat flour, brown rice flour, salt, and baking soda.
Once flax eggs have thickened add peanut butter, coconut oil, and maple syrup. Whisk to combine.
Scoop peanut butter mixture into dry ingredients and stir to combine. This will take some muscle to combine or you can use a mixer.
Break off small bits of the dough, roll into a ball, and place on baking sheet.
Bake for 20-25 minutes or until crisp and browned lightly.
The puffs will stand up to milk surprisingly well, but will get soggy if left too long.
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